Last weekend my cousin and I went on a road trip to the Eastern Cape. She brought along a big packet of Cadbury Dairy Milk Marvellous Creations. Before the road trip I just saw the chocolates nicely displayed at retail stores and me always being on a diet” I never bothered to pick one up….Got to try them, liked and thought I’d share more info on them……..
Runaway international chocolate success story, Cadbury Dairy Milk Marvellous Creations, is now available in South Africa! The innovative Marvellous Creations variants are the latest offering from the team behind the country’s best-loved chocolate – and are set to take the country by storm!
The Cadbury Dairy Milk Marvellous Creations range literally breaks the mould. It’s shaped differently to any chocolate you’ve seen before, it delivers a uniquely chunky eating experience – and it’s generously filled with unique ingredients that are sure to spread many more joyous moments of family sharing!
South Africans will get a taste of two of the most popular Cadbury Dairy Milk Marvellous Creations variants – Jelly Popping Candy (160g & 38g) and Cookie Gummy Crunch (160g). No explanation necessary – they both taste exactly the way they sound!
The larger-than-normal Cadbury Dairy Milk Marvellous Creations slab size makes it ideal for sharing the unique taste experience, whether with family or friends – and the exciting combination of flavours is what will keep the sharing going!
“As South Africa’s best-loved chocolate brand, Cadbury Dairy Milk is committed to driving category growth through successful innovations that aims to excite and delight consumers,” says Meredith Kelly, Mondelez SA Category Lead for Chocolate. “We believe that Marvellous Creations will offer South Africans a new opportunity to share even more joyous family moments together”.
The launch of Cadbury Dairy Milk Marvellous Creations will be supported by an integrated national campaign, including a new television commercial and impactful in-store executions that will interrupt shoppers with the ‘new news’ about South Africa’s most loved and trusted chocolate brand.
For more info, follow on Facebook; www.facebook.com/CadburyDairyMilkSA
Pssst! We have something sweet to tell you… pic.twitter.com/lr3fhB6wjF
— Cadbury Dairy Milk (@Cadbury_SA) June 29, 2015
— Brands Arena (@BrandsArena) June 13, 2015
We all know Woolworths as the company that sets the bar for quality, innovation and introduction of local products to the market place….
Woolworths has recently reached another milestone by sourcing UTZ certified cocoa for their locally produced chocolate box, bar and slab range. In 2012, 25% of the cocoa was used in the Woolworths boxed chocolate range. This year they have increased their use to 50%. The ultimate target is to utilise 100% of UTZ certified cocoa in support of sustainable chocolate.
What is meant by UTZ Certification? You might ask yourself. According to the information on the UTZ Certified website, the cocoa sector faces several challenges including poor soil fertility management, aging tree stocks and improper use of chemicals. Uncontrollable deforestation are threats to the sustainability of cocoa farming, at the same time the farmers are faced with poor labour conditions and low income.
I got to sample some of the chocolates and I am not in chocolate heaven! Show your support to Woolworths and get buy one or two boxes or slabs!
Learn more about Woolworths Cocoa journey here or the video below:
I love these township scones and when I love a dish or food item I’ll come up with different variations. Every time I consume a food I like the product developer in me goes like “I wonder how it would taste like with this or that”…….
If I was a musician we would call this a remix of the original recipe, how about that? Anyways, on this instance, I worked on a recipe with Blueberries then wondered how they would taste like with cocoa powder and some cranberries. I love dried cranberries. Yes, they are not cheap but they are one of my favourite snack items.
I prepared them and I felt like they were okay but I felt like something was missing. That is where the orange rind came in. The first person who got to try these was Sarah Hesselman, I baked some for her and gave them to her at the day of our filming. She ate the first one, immediately after that she opened the container and took the second one. Judging from that I knew they were delicious and she also gave a thumbs up! You’ve got to respect your seniors hey, they know their food. After Sarah’s approval, I started baking them for some of my friends. Let me tell you something, I always test my recipes twice and sometimes three times. This recipe, *sigh* I tested it so many times. I have lost count.
This is my second Sasko recipe for this month; don’t forget to have a look at try out last month’s recipes. Check them all out here.
All the Sasko Flour recipes posted on this blog will also be featured on the Sasko Flour facebook page.
For more about Sasko Flour and their interesting range of products and recipes visit their website: www.saskoflour.co.za
Chocolate, Cranberry and Orange Dipotchefstrooms (Township Scones) Recipe
Makes 12 scones
500ml (2 cups) cake flour
200ml white sugar
15ml (1Tbsp) baking powder
80ml cocoa powder
2.5ml (½ tsp) salt
100g or 125ml unsalted butter, cute into cubes
125ml (½ cup) full cream milk
5ml (1tsp) vanilla essence
10ml (2tsp) orange rind
80ml dried cranberries
30ml (2Tbsp) cold water
15ml (1Tbsp) ripe fig jam
Have you ever watched chocolate being made from scratch? I mean, get to see the beans, witness the grinding and tempering process to the final product?
I made a trip to Cocoa Fair, a small yet Africa’s only organic bean-to-bar chocolate factory situated at the popular Old Biscuit Mill inWoodstock. Chocolatier and co-owner, Antonino Allegra, took me through the factory explaining the processing, from raw material to the final end-product. My timing was bad, the artisans were at lunch, so I missed out on seeing them in action. Their beans are sourced from Ghana and the Dominic Republic. I wanted to know if there’s a taste difference between the beans sourced from different countries. I therefore tasted the raw beans. I discovered that the difference rests on flavour and the level of bitterness. After the tour, I couldn’t help but buy a few slabs of chocolates. I’m planning using them on a chocolate mousse recipe mmmmm!
Cocoa Fair pride themselves on social development i.e. they empower people from the community through job opportunities and skills development. You can book a tour for yourself and / or your friends and get to learn, taste and see how chocolate is manufactured. It’s very interesting you’ll love it! The factory is open to the public six days a week: Monday to Saturday.
In the meantime drool over this…..
or check out their site: www.cocoafair.com.
Oh, I love chocolate products, especially if they have nuts, chocolate cake, chocolate mousse, chocolate pudding…..Oh, my guilty pleasure!!! Lord have mercy on me!Enough about my confessions of a chocoholic. Last year I tried a Choc Nut Cake recipe from the Pick ‘n Pay Fresh Living magazine. The recipe was comprised mostly of the ingredients I usually keep in the cupboard. I just needed to buy a whole-nut chocolate slab.I tried out the recipe and it was di-vi-ne. I then saved it in my “tried and blown away” folder. That was the first time I tried out a recipe from the magazine, thereafter I never stopped….One thing I love about the magazine is that it has simple, easy to follow or should I say, “idiot proof” recipes and most of the ingredients they use are the ones you usually keep in your cupboard. If you don’t have the ingredient, they tell you where to get it or you’ll have a picture of the ingredient to at least get an idea of how it looks like. To me, that’s idiot proof.Recently, I found out that Fresh Living launched a cookbook ~ The Best of Fresh Living. The cookbook is a collection of over 140 scrumptious recipes from the magazine. The recipes are divided into four sections: salads, starters and soups; weeknight affordable, accessible meals; baking and desserts and lastly, splurge items.Going through the recipes I noticed that they have included the Choc Nut Cake – Aaaahhhh! I just couldn’t resist the temptation to prepare it again and share with my friends, colleagues etc.Try the recipe. I promise you, you are going to love it and also get yourself a copy of the cookbook ~ The Best of Fresh Living is only retailing at R89.95!!!Tomorrow, I’ll be sharing another mouth-watering, yet simple “tried and blown away” recipe from The Best of Fresh Living Cookbook. Happy Baking!Choc-Nut Cake Recipe1 cup (250ml) cake flour1 cup (250ml) sugar4 extra-large eggs, separated½ cup (125ml) vegetable oil½ cup (125ml) warm water2 slabs (100g each) whole-nut chocolate, grated1 tsp (5ml) vanilla essence1 Tbsp (15ml) baking powderChocolate Butter Icing:½ cup (125g) butter2/3 cup (60g) cocoa1Tbsp (15ml) vanilla essence3 cups (750ml) icing sugar, sifted¼ cup (60ml) boiling waterMethod:1. Preheat oven to 180۫C. Grease and line 2 round 20cm cake tins.2. Sift flour and sugar into a large bowl. Add egg yolks, oil and water. Mix well.3. Beat egg whites until stiff peaks form and fold into chocolate mixture.4. Divide mixture between cake tins and bake for 30-35 minutes or until a skewer inserted comes out clean. Allow to cool on a rack.Chocolate Butter Icing:1. Melt butte in a small saucepan. Add cocoa and vanilla essence.2. Cook for a minute over a low heat, stirring continuously.3. Scrape mixture into a large bowl and allow to cool to room temperature.4. Beat in icing sugar and 1-2 Tbsp (15-30ml) hot water at a time until well combined and fluffy.5. Add more water if mixture is too stiff.6. Use a warm palette knife to ice cake.Makes 1 large cakeENJOY and Give me Feedback , P-l-e-a-s-e !!!!!!!!!!!